Composition and Structure of Bovine Milk Lipids

MacGibbon, Alastair; Taylor, M. W.

doi:10.1007/0-387-28813-9_1

Cited by 148 publications

(199 citation statements)

References 90 publications

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“…The composition and structure of milk fat has been reviewed extensively (MacGibbon and Taylor 2006;Palmquist 2006), but relatively little work has been done on changes in the composition and structure of milk fat during the transition from colostrum to milk.…”

Section: Lipidsmentioning

confidence: 99%

Composition and properties of bovine colostrum: a review

McGrath

Fox

McSweeney

et al. 2015

Dairy Sci. & Technol.

312

263

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Colostrum is the initial milk secreted by mammals following parturition, the composition and physicochemical properties of which are highly dynamic and variable. The composition and physicochemical properties of colostrum during the initial postpartum period has not been systematically reviewed for many years, although the topic remains of interest both to milk producers and processors. In this article, the current understanding of the composition of colostrum, i.e. carbohydrates, proteins, growth factors, enzymes, enzyme inhibitors, nucleotides and nucleosides, cytokines, fats, vitamins and minerals, is reviewed. In addition, the physicochemical properties, i.e. pH and buffering capacity, colour, density and specific gravity, osmotic pressure, somatic cell count, properties of casein micelles, ethanol stability and rennet coagulation properties are discussed, as well as the effects of heat-treating colostrum.

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Section: Lipidsmentioning

confidence: 99%

Composition and properties of bovine colostrum: a review

McGrath

Fox

McSweeney

et al. 2015

Dairy Sci. & Technol.

312

263

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“…(1) MacGibbon y Taylor, 2006. ca del origen de coordenadas y las de final de maduración se ubicaron en su mayoría en el cuadrante positivo con perfiles superiores al promedio. De este análisis se puede inferir que los perfiles de lipolisis aumentaron con el tiempo en el sentido positivo de CP 3 .…”

Section: Evaluación De La Lipólisis Análisis Multivariadounclassified

Perfil de ácidos grasos libres y características sensoriales de quesos reggianito elaborados con diferentes fermentos

Perotti¹,

Bernal²,

Wolf³

et al. 2008

Grasas y Aceites

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RESUMEN Perfil de ácidos grasos libres y características sensoriales de quesos Reggianito elaborados con diferentes fermentos.El queso Reggianito es la variedad más importante dentro de los quesos duros fabricados en Argentina. Durante la maduración se producen innumerables reacciones bioquími-cas sobre sus constituyentes, que conducen a definir las características sensoriales típicas de esta variedad de queso. Una de estas transformaciones involucra a la materia grasa originándose en una primera etapa ácidos grasos libres (AGL).En el presente trabajo se evaluó el perfil de AGL desde C 6:0 hasta C 18:2 a diferentes tiempos de maduración, en quesos Reggianito elaborados con suero fermento natural y con cepas seleccionadas de Lactobacillus helveticus. La información obtenida de los perfiles cromatográficos fue analizada por Análisis por Componentes Principales (ACP) y Análi-sis Discriminante (AD). Los niveles de los AGL aumentaron significativamente (p < 0,05) durante la maduración, sin embargo no se encontraron diferencias entre los quesos producidos con distintos fermentos. El análisis sensorial indicó que todos los quesos fueron similares y presentaron una calidad sensorial satisfactoria.Los resultados de este estudio además de contribuir al mejor conocimiento de la maduración del queso Reggianito, considerando la escasa información existente sobre la degradación de la materia grasa (lipólisis), realizan un significativo aporte para tratar de reemplazar los fermentos naturales por bacterias lácticas seleccionadas con todas las ventajas que ello significa para la estandarización y mejora de la calidad del producto. PALABRAS-CLAVE: Características sensoriales -Fermentos seleccionados -Lipólisis -Queso Reggianito. SUMMARY Free fatty acid profile and sensory characteristics of Reggianito cheese produced with different starters.Reggianito is the most important variety among the Argentinean hard cheeses. During its ripening period several biochemical reactions of proteins and fat are responsible for its final sensory characteristics. The fat transformations, in a first step, produce free fatty acids (FFA).In the present work, the FFA profile from C 6:0 to C 18:2 during ripening was evaluated. Reggianito cheeses were produced with a "wild" whey starter and with selected strains of Lactobacillus helveticus isolated from natural whey. Information from FFA profiles was processed by Principal Component Analysis (PCA) and Discriminant Analysis (DA). Despite the fact that FFA levels grew continuously during ripening, no differences were found among cheeses produced with different starters. Sensory analyses did not show differences among the different cheeses produced. All cheeses were of satisfactory sensory quality. Results from this study are important for an increased knowledge of the ripening process of Reggianito cheese, considering the scarce information currently existing on this subject. At the same time, the substitution of a natural whey starter for a selected strain starter appears to be a possible advantage in o...

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“…Milk fat globules are composed of a nonpolar lipid core (mainly triglycerides) surrounded by the MFGM, which is composed of phospholipids and membrane glycoproteins (see Table 1 for major components of MFGM). Triglycerides are the dominant lipid class, and account for approximately 98% of milk fat, while the balance is composed of phospholipids (0.8%), diglycerides (0.3%), monoglycerides (0.03%), cholesterol (0.3%), and free fatty acids (0.1%) (MacGibbon and Taylor 2006). Because of its unique lipid profile, relative sphingolipid enrichment and widespread availability, MFGM is a good candidate for a colon chemopreventive, bioactive ingredient.…”

Section: Mfgm and Colon Cancermentioning

confidence: 99%